Salads & Sides

Original recipe Serves 6 Ingredients 1 head fresh broccoli florets 1 1/2 T olive oil 1 T soy sauce 1 tsp. sesame oil 1 T sesame seeds, toasted Directions Preheat oven to 220C. Spray a large baking sheet with non-stick spray. (Use the biggest one you have.) Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.) Whisk together the olive oil, soy sauce or coconut aminos, and sesame oil. Place broccoli in plastic mixing bowl and toss well that mixture. Arrange the broccoli in a single layer on baking sheet. I like to make sure any flat sides are touching the baking sheet for the best browning. Roast 10 minutes. After 10 minutes, stir or turn broccoli pieces over and then continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges. (The step of turning it over is only to get more even browning; you can roast it without turning if you prefer.) While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, arrange on serving dish and sprinkle with sesame seeds. Serve hot.

Original recipe Serves 6 Ingredients ½ cup couscous 1 cup diced cucumber (1 small-to-medium) 1 cup diced tomato (1 large) 1 teaspoon fine salt, divided 3 medium bunches parsley ⅓ cup chopped fresh mint ⅓ cup thinly sliced green onion ⅓ cup extra-virgin olive oil 3 to 4 tablespoons lemon juice, to taste 1 medium clove garlic, pressed or minced Directions Cook or soak the couscous until tender according to package directions. Drain off any excess water, and set aside to cool. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next. Add the cooled couscous, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

Original recipe Ingredients 2 large Potatoes 3 tablespoon Olive oil 1 teaspoon Italian seasoning 1 teaspoon Garlic powder ½ teaspoon Salt ¼ teaspoon Black pepper Directions Cut the potatoes into about 3-5 mm thick fan-like slices leaving some space at the bottom. In a mixing bowl, mix all the rest of the ingredients. Preheat the air fryer at 200°C. Cook the potatoes for 5 minutes. Open the basket and apply the seasoning mixture with the help of a basting brush between the slices and on the top of the potatoes. Close the basket and air fry for additional 20 minutes. Check the potatoes with the help of a fork for doneness. Optionally, sprinkle more seasoning or garlic powder on the top before serving.

Original Recipe. Serves 4 Ingredients Slaw ¼ purple or green cabbage 1 green apple 1 carrot ⅓ cup roasted peanuts or cashew nuts roughly chopped 1 tablespoon toasted sesame seeds ¼ cup mint and coriander chopped 1 red chilli finely chopped (optional) Dressing 2 teaspoons sesame oil 2 2½ tablespoons soy sauce or fish sauce ¼ cup lemon or lime juice 1 tablespoon extra-virgin olive oil Directions Finely shred cabbage until you have about 3-4 cups’ worth. Thinly slice apple and then cut into thin matchsticks. Peel carrot, then shred or coarsely grate, or cut into thin matchsticks. Mix all dressing ingredients together and toss with the shredded cabbage, apple, carrot, nuts, toasted sesame seeds and chilli (if using), just before serving.

Ingredients Dressing 1 tsp olive oil 2 tsp orange zest 1/4 cup fresh orange juice 2 Tbsp fresh lemon juice 2 Tbsp honey 2 tsp dijon mustard 1/3 tsp salt 1 Tbsp poppy seeds Salad 450g chicken, grilled 250g baby spinach 2 medium avocados, cored, cubed 3/4 cup sliced almonds, toasted 3/4 cup dried cranberries Directions Add all dressing ingredients excluding poppy seeds to a blender and pulse until well emulsified. Mix in poppy seeds. Refrigerate until ready to use. ...